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Vegetable Enchiladas With Quick Tomatillo Sauce

kept byaileeoops

Published September 24, 2013


1 12-ounce can tomatillos, drained
1 jalapeño chile, seeded
1/3 cup chopped fresh cilantro
2 scallions
1 medium clove garlic
1 tablespoon lime juice
1 teaspoon ground cumin
3/4 teaspoon salt (divided)
1 tablespoon olive oil
1 medium zucchini, cut into 1/2-inch pieces (about 2 cups)
1 1/2 cups corn, shaved from cob or frozen and defrosted
1/4 cup finely chopped red bell pepper
1 teaspoon green pepper Tabasco sauce, or your favorite hot sauce
*added 1 can black beans (add with corn/pepper)
1 med carrot chopped (add with zucchini)
made 19 enchiladas
12 corn tortillas
1 1/4 cup shredded cheddar cheese



aileeoops's picture

A bit dry, needed sour cream topping. I would make extra sauce or add cheese when rolling up.

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